Hawaiian Grilled Pineapple Shrimp Kebabs
Makes 4 servings
3 cloves garlic, minced
1 tsp fresh (or bottled) minced ginger
1 tbsp cider or rice vinegar
1 tbsp low-sodium soy sauce
1 tsp five-spice powder (optional)
1 tsp dark sesame oil
1 tsp honey
½ cup pineapple juice
1 lb large shrimp, peeled (can substitute top-sirloin beef)
2 large sweet red peppers, cut into bite-sized pieces
12 pearl onions, fresh (or frozen) and peeled
1 8-oz package whole mushrooms, cleaned
2 cups fresh pineapple chunks (or canned in fruit juice, no sugar added)
vegetable cooking spray
1. Combine first eight ingredients in zip-top plastic bag, then add shrimp. Marinate in refrigerator 30 minutes.
2. Remove shrimp from marinade. Place marinade in a small saucepan, bring to a boil, and set aside for basting.
3. Preheat grill to medium high. Spray with cooking spray. Thread vegetables, pineapple, and shrimp onto metal skewers. (If using wooden skewers, soak in water 30 minutes to prevent burning on the grill.)
4. Place kebabs on grill, covered, over medium-high heat for 3 to 5 minutes per side until done, basting with reserved marinade.
5. Drizzle remaining marinade over kebabs. Serve with brown rice.
- 1 lb large or jumbo shrimp, cleaned,tails left on
- 2 teaspoons olive oil
- 2 teaspoons finely minced garlic
- 1 teaspoon chopped dried rosemary
- 1 teaspoon chopped dried thyme
- 1/4-1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- fresh lime (, for garnish)
- Combine all ingredients except limes and marinate at room temperature for at least 1 hour.
- Heat a dry skillet over medium-high heat and, when skillet is hot, lay shrimp in pan.
- Cook shrimp 2 to 4 minutes per side, depending on size.
- Brush shrimp with remaining marinade before turning.
- Serve with lime.